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Creole Jambalaya Recipe

This delicious, flavorful recipe is a Creole potpourri of global influences across Africa, Spain and to the Caribbean and France. This exotic version of jambalaya is made with Hillshire Farm® Smoked Sausage, Tyson® Low Sodium Pulled Chicken, Cajun seasoning and several fresh veggies all spread over rice and bathed in a savory stock.

*Minimally processed. No artificial ingredients

Ingredients

SERVING AMOUNT: 6-8 People

1 lb.	Hillshire Farm® Jalapeno & Cheddar Skinless Smoked Sausage
1 lb.	Black Oak™ Endless Rope Smoked Sausage, Fully Cooked, No MSG and Gluten Free
1 lb.	Tyson® 100% All Natural*, Low Sodium Pulled Chicken
3 Tbsp.	Vegetable or Canola Oil
2 Tbsp.	Cajun Seasoning
2 cups	Yellow Onion, diced
1 cup	Green Bell Pepper, seeded and diced
1 cup	Red Bell Pepper, seeded and diced
1 cup	Celery
¼ cup	Garlic
14 oz.	Tomatoes, diced, canned
¼ tsp.	Cayenne Powder
2 cups	White Rice, uncooked
3 cups	Chicken Broth

Directions

Heat oil over medium heat.
Brown sausage in the hot oil, remove with slotted spoon and set aside. Add chicken to the pot and sauté until lightly browned. Remove with slotted spoon, set aside.
Sauté the onion, bell peppers, celery and garlic until translucent.
Stir in tomatoes, Cajun seasoning, rice and chicken broth. Bring to a boil, then reduce to low heat.
Add browned sausage and chicken.
Cover and let simmer for about 20 minutes. You can also finish the jambalaya covered in 225F oven for the same time.
Remove from the heat and uncover. Adjust heat with extra hot sauce or cayenne pepper.
Serve immediately.

Prep Time: 15-20 minutes

Cook Time: 60 minutes

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Application Uses

MEAL

Dinner

Lunch

CUISINE

Cajun

Creole

MAIN INGREDIENTS

Sausage

Chicken

Recipe Tags

Tyson®